Golden cauliflower curry with potatoes

Golden cauliflower curry with potatoes

Cauliflower curry with potatoes is one of my favorite spicy dry curry meals: it’s a fast and easy one pan dinner with delicious Indian-inspired flavors.

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 365 kcal


  • 3 cups cauliflower florets separated into 1 inch pieces (about half a head of cauliflower)
  • 2 cups potatoes peeled and cubed into 1/2 inch pieces (about 1 Russet potato)
  • 3/4 cup frozen peas
  • juice from half a lemon
  • 3 teaspoons curry powder
  • 1/2 teaspoon cayenne
  • 1 teaspoon salt
  • 3 tablespoons canola oil
  • 3 tablespoons water


  1. Heat cooking oil in a 3 quart saute pan over medium heat. Add the potato cubes, sautéing for a minute. Add the cauliflower and sauté for another minute. Then add the curry powder, cayenne powder, salt, and water. Stir well.
  2. Reduce the heat to medium-low. Cook covered with a lid until the cauliflower is soft and cooked through, about 10 minutes.
  3. Uncover the pan. Add peas. Turn the heat to medium-high. Cook and stir until the peas are cooked, about 2 minutes. The potato and cauliflower should look dry and nicely curried. Remove from heat. Squeeze lemon juice over the pan. Serve immediately.